Note

You can make this gluten-free by using gluten-free oats in place of regular oats and if you do, make sure to use a leavening agent like xanthan gum, guar gum, or agar.

Directions

Step 1.

Preheat oven to 350 degrees.

Step 2.

Peel and core apple, cut into small pieces and put in small saucepan with sliced medjool date (remove pit) and a little water. Simmer until apple is soft, then mash with potato masher or put in food processor and blend well. Add to large bowl.

Step 3.

In the meantime, peel mangos, remove pits, and puree in a food processor or blender. Add to bowl. Wash, peel, and shred carrots, add to bowl. Grate fresh ginger and add to bowl. Add eggs and vanilla and mix all ingredients well.

Step 4.

In a food processor or blender, grind oatmeal into a fine flour. Mix with baking soda, baking powder, salt, cinnamon, pumpkin pie spice, baking powder, and leavening agent if using gluten-free oats. Mix well and stir into wet ingredients. Do not over stir batter.

Step 5.

Chop-up raisins and nuts, add to bowl, and mix them into batter. Pour batter in a well greased bundt pan or two loaf pans and bake 50-60 minutes or until toothpick inserted into thickest part of the bread comes out clean. Cool 5-10 minutes, remove from pan.